Beef Substitutes are popping up everywhere you look. But, isn’t beef really the ultimate substitute? It can make any dish more delicious, more special, more of a celebration.

Welcome to Beef Substitutes where we beef up classic dishes. Chef Stuart Lane knows more than a thing or two about Northern Italian classics, and he’s got some ideas on how to beef up a really traditional Northern Italian dish, that usually features tuna: Peperoni con Salsa Tonnata. In case you don’t know Italian, the only thing lost in translation here is the fish. Instead of Roasted Peppers with Tuna Sauce, we will be stuffing Fire-Roasted Peppers with Braised Oxtail.

The Substitute: Beef Oxtail, braised in an umami-rich red wine sauce. There are several beef cuts that Chef Stuart could use for this braising recipe but he chose Beef Oxtail because he says it simply has the beefiest beef flavor and it’s such a versatile cut to cook with.

Create this meal at home. 

Stuart Lane oversees the culinary direction at both Spinasse and casual Italian eatery and bar, Artusi. His culinary career began when he joined the ranks of an Italian restaurant while a student in Bellingham. He graduated with a degree in Culinary Arts before leaving for Costigliole d'Asti to attend the Italian Culinary Institute in Piemonte.  He later worked at the Hotel Monte del Re in Dozza Italy outside of Bologna.  Upon returning to the States, he was on the kitchen team at Cafe Juanita before taking the reins at Spinasse and Artusi.

Dine with Chef Stuart at Spinasse.